Old Fashioned Hermits Recipes

Steps:

• Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.

Steps:

• 1. Cream the butter and sugar, add the egg and beat well.
• 2. Sift together the flour, baking soda, salt, cloves, cinnamon and ginger.
• 3. Mix together the molasses and water.
• 4. Add alternately to creamed mixture, fold in raisins and chopped nuts.
• 5. Batter will be quite thick.
• 6. Spread out on floured surface and cut into shape.
• 7. Bake on cookie sheet 20 minutes at 375 degrees.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Cream butter and sugar together well. Beat in eggs one at a time. Mix in lemon juice and vanilla. Add remaining ingredients. Stir well.
• Turn into greased and floured 10 inch angel food tube pan. Bake in oven for about 2 1/2 to 3 hours until an inserted wooden pick comes out clean.

Steps:

• Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, salt, and cloves; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden but still very soft to the touch, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.